Day 84 – Chocolate Peanut Butter Cupcakes

23 Oct

I don’t know about you, but as of Wednesday I can always use a little pick me up…or a big one…or (my personal favorite) a big one in a little package. I think these just might do the trick! Chocolate Peanut Butter Cupcakes (recipe below from See Brooke Cook).  I hope you also enjoy my Candy Corn pumpkin!

PB Cupcake     Mini-Cupcake-w-pumpkin

The cake is not as dense as you’d expect, there’s almost an air pocket in with the PB, so it’s very light and airy overall.  Good chocolate to peanut butter ratio in the cupcake. You get both flavors, but neither is overpowering.

Frosting-zm-in

The frosting is very, very creamy and smooth. The cool whip makes it thick, but not solid.  The cream cheese really comes out in the frosting, thanks to the addition of cool whip. It’s almost like a PB flavored cream cheese frosting, instead of a PB frosting.

Chocolate PB cupcake     Mini Chocolate PB cupcake

This cupcake has a great balance, clearly well thought out by the baker. The frosting adds a lightness to the cupcake that peanut butter usually doesn’t have. It’s not too sweet, but not too rich. Don’t get me wrong, I really want a glass of milk, but I’m not dying without one, ya know?

Notes: the minis came out beautiful. Not as strong of a flavor, in PB or chocolate, but I really nice, bite-size alternative. The cupcakes themselves are beautiful when they come out of the oven.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4.5
  • Appearance: 3
  • Ease of Making: 3.5
  • TOTAL: 18.5

RECIPE

Chocolate Peanut Butter Cupcakes (recipe from See Brooke Cook)

Peanut Butter Filling:
2/3 cup confectioners’ sugar
1/2 cup (heaping) creamy peanut butter
3 tbsp butter or margarine, softened
1/4 tsp vanilla

Chocolate Cake:
1 tsp vanilla extract
1 2/3 cups flour (I used half “white-wheat” half all-purpose)
3/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 Tbsp milk
8 Tbsp butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs

Peanut Butter Cream Cheese Frosting:
8 oz. cream cheese, at room temperature
4 Tbsp butter or margarine, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup cool whip

For directions visit See Brooke Cook.

*Tomorrow: Apple Pie Cupcakes*

8 Responses to “Day 84 – Chocolate Peanut Butter Cupcakes”

  1. Charisma October 23, 2013 at 10:51 am #

    These look delicious. Mmm frosting!!

    • My Year of Cupcakes October 23, 2013 at 10:54 am #

      Thank you!! Yes, frosting you wanna eat with a spoon! The best kind!

  2. Julie October 23, 2013 at 12:33 pm #

    Who doesn’t like chocolate and peanut butter?

  3. Stephanie @ Daisy Bites October 23, 2013 at 1:22 pm #

    Chocolate and peanut butter – two of my favorite things. Can’t wait to try these!!!

  4. tastytreats13 October 23, 2013 at 7:50 pm #

    Chocolate and peanut butter is a fantastic combination and these sound very tasty!

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